We got a pound of perfect, fresh salmon from our Siren SeaSA share this week.

I could probably do something a little more interesting with salmon, but to be honest, when the fish is this fresh and high quality, it really doesn’t need a fancy preparation. In fact, I cooked the fish in our little countertop convection oven with nothing but a little olive oil, salt and pepper.

The lentils that are paired with the salmon are a pretty classic preparation – just French green lentils and aromatics cooked in broth. A bit of the cooking liquid is reserved, blended with a portion of the cooked lentils and added back to make a soupy, delicious backdrop for the salmon. If I make this again, I’d probably back off on the cooking time for the lentils – I think 20 minutes is enough. Mine were slightly on the mushy side.

The recipe is available at Feast Everyday.

• Roasted Salmon & Lentils (Around my French Table, p. 300)